Sample Dishes from Turkish Cuisine
Riddled Sweat Pastries (Kalbura Bastı)
|Sugar||1 cup||180 gr|
|Water||1 1/4 cup||250 gr|
|Lemon juice||2 teaspoon||10 gr|
|Flour||1 3/4 cup||200 gr|
|Mineral water||1/3 cup||65 gr|
|Oil||1 teacup + tablespoon||110 gr|
|Walnuts (chopped)||3 tablespoon||15 gr|
and set aside. Sift flour in a large bowl. Make a hole in center. Add oil and
mineral water. Stir and blend well. Knead for 1-2 minutes to make a medium soft
dough. Divide into 12 walnut sized pieces shaping into balls. Hold one ball
in left hand. Press over ball with fıngers of right hand slightly flattening.
Place 1 teaspoonful of chopped or ground walnuts in center. Press fılled pastries
over a sieve or a shredder with fıngers while rolling and sealing into oblongs.
Arrange on a greased baking sheet. Bake in a moderate oven for 35 minutes or
until golden bröwn. Remove from oven. Pour cold syrup over hot pastries. Serve
(in approximately one serving)
|Vitamin A||1 iu|
|Vitamin C||0 mg|
The recipe belongs
to Ankara province. In the original recipe wood ash is used instead of mineral
water. Pastries are rolled on a riddle called "Kalbur". Kalbur is made of 2
mm thick strings made of intestines. Strings are dried and woven into a sieve.
This from of sieve was used for sieving or selecting wheat, bulgur and other
cereals. It is still used in rural areas.